Alpha-amylase
Alpha-amylase is an enzyme that splits starch at internal bonds into dextrins and smaller sugars. It is made by fermenting molds such as Aspergillus oryzae or bacteria such as Bacillus licheniformis, Bacillus subtilis or Geobacillus stearothermophilus, then filtering out the organism and concentrating the enzyme. Brands buy fungal grades for supplements and baking and heat-stable bacterial grades for starch processing, sold to a stated activity.
Suppliers sell different products under the same name. Specify the one you need.
From Aspergillus oryzae, active at moderate temperature; the usual grade for supplement blends and flour treatment, with activity in FCC dextrinizing units (DU).
From Bacillus licheniformis or Geobacillus stearothermophilus, used in starch liquefaction for maltodextrins and syrups at high temperature.
Stabilized liquid, the common format for starch, brewing and syrup plants.
Spray-dried enzyme standardized with maltodextrin, flour or salt for dry blends.
Compare each result with your own specification when the lot arrives.
Enzyme powders lose activity with heat and moisture, so keep them sealed in the original lined container in a cool, dry place, and refrigerate liquid preparations if the supplier says to. Shelf life is set by each supplier's specification, usually as a guaranteed minimum activity to a stated date, and older stock is retested for activity before use. Supplier safety data sheets for enzyme powders call for dust control and respiratory protection when weighing and blending.
Record the measured activity and unit for each lot and adjust the dose accordingly. Keep fungal and heat-stable bacterial grades clearly separated, since they behave differently in process, and rotate stock first-expired, first-out.
Facts from regulators and standards bodies, each linked to its source.
21 CFR 184.1012 affirms alpha-amylase enzyme preparation from Bacillus stearothermophilus as GRAS for hydrolyzing edible starch to make maltodextrins and nutritive carbohydrate sweeteners.
Source: ecfr.gov (opens in a new tab)The standard of identity for flour (21 CFR 137.105) allows harmless preparations of alpha-amylase obtained from Aspergillus oryzae, which may be declared as "Fungal alpha-amylase".
Source: ecfr.gov (opens in a new tab)Health Canada's List of Permitted Food Enzymes includes amylase (item A.4), with sources including Aspergillus niger, Aspergillus oryzae, Bacillus amyloliquefaciens and Bacillus subtilis.
Source: canada.ca (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Thane, India
Indian maker of enzymes and probiotics produced by fermentation, with a human nutrition range of digestive and systemic enzymes plus Saccharomyces boulardii for supplement makers.
Manufacturer · Scranton, PA
US enzyme supplier founded in 1953 that produces papain at its Scranton, Pennsylvania plant and sells food-grade proteases, carbohydrases and lipases for supplements and food processing.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include fungal alpha-amylase, heat-stable bacterial grades, liquid concentrate and powder on carrier. Ask each supplier for the specification sheet of the exact grade they quote.
Expect amylase activity, production strain, production strain and antibiotic activity, heavy metals, microbiology and side activities, each with its method, specification and result for that lot.
Enzyme powders lose activity with heat and moisture, so keep them sealed in the original lined container in a cool, dry place, and refrigerate liquid preparations if the supplier says to. Shelf life is set by each supplier's specification, usually as a guaranteed minimum activity to a stated date, and older stock is retested for activity before use. Supplier safety data sheets for enzyme powders call for dust control and respiratory protection when weighing and blending.
21 CFR 184.1012 affirms alpha-amylase enzyme preparation from Bacillus stearothermophilus as GRAS for hydrolyzing edible starch to make maltodextrins and nutritive carbohydrate sweeteners. The standard of identity for flour (21 CFR 137.105) allows harmless preparations of alpha-amylase obtained from Aspergillus oryzae, which may be declared as "Fungal alpha-amylase". Health Canada's List of Permitted Food Enzymes includes amylase (item A.4), with sources including Aspergillus niger, Aspergillus oryzae, Bacillus amyloliquefaciens and Bacillus subtilis.
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